1 lb. / bag
Also known as chondrus crispus, and carrageen, Irish moss is a tough and stringy red, yellow, or purple seaweed growing up to 6 inches (250 mm) high on rocks in tidal pools along the northern Atlantic. It is harvested to make carrageenan, a thickening agent for jellies, puddings, and soups, and is a traditional herbal remedy in Ireland.
Basic Steps in Preparing your Irish Moss
1. Rinse well under running COLD water. All sand or other traces of seaweed should be gone. (Not cleaning the Irish Moss properly may create a fishy taste in your desserts (especially Lemon Meringue pie)
2. Soak the Irish Moss in a air tight container, completely cover with water.
3. Leave soaking for 24 hours before using.
You want to have the Irish Moss soaking the day before and use it after 24 hours. This batch will keep in the fridge for 7 to 10 days. Do not rinse or change the water as this may wash away some of the carrageen that is becoming active through the soaking process.
It is true that some Irish Moss will expand more or less. Don't worry, just use the amount that's called for in the recipe.
In general 1 oz of Irish Moss will jell 1 cup of liquid
According to your recipe blend the Irish Moss and water together until it is well broken down and very creamy. Before adding other ingredients make sure that you blend all chunks of the moss which may be sticking on the lid and the walls of the blender. Irish Moss will make any liquid fluffy and is a substitute for gelatin and other thickeners such as agar agar, pectin, soy lecithin, tapioca or corn starch.
Don't use on a daily basis for more than 2 weeks at a time, taking a 2 week break before using again. This will prevent you from overdosing iodine with potential imbalance in thyroid function. For periodic use only and not to be taken for extended periods of time. Not to be used while pregnant.